Monday, 7 April 2014

Best Ever Pizza Sauces

Best Ever Pizza Sauce
Rosemary red wine marinara sauce


• 2 tablespoons extra virgin olive oil
• 3 tablespoons diced shallot
• 2 teaspoons minced garlic
• 1 1/2 teaspoon finely chopped fresh rosemary
• 1/2 cup red wine [I used a Cabernet Sauvignon]
• 28oz whole peeled tomatoes, drain 1/2 cup
• 2 tablespoons tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste
• Heat olive oil in a large pot over medium heat.
• Once hot, add the shallot and cook for about 3-5 minutes until golden brown. Stir frequently.
• Add the garlic and rosemary and stir for 30 seconds.
• Slowly pour in the wine and increase the heat slightly.
• Let simmer for about 5 minutes until the liquid is reduced by about half.
• Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
• Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
• Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
• Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes. Stir occasionally.
• Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more. If you want a smoother consistency, blend longer.
• Let simmer for another 10-15 minutes until thickened. Stir occasionally.
• Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
• Take off the heat when desired consistency is reached.
• Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Read More:
     Roasted Tomato Marinara Sauce with Garlic and Oregano

• 10 pounds (4.5 kilos) fresh, organic tomatoes
• 16 whole, peeled, large, plump organic garlic cloves
• ½ cup (120 ml) extra virgin olive oil
• ½ cup dry red wine (120 ml) (or use chicken or vegetable broth)
• 6 tablespoons fresh oregano leaves
• 2 medium onions, roughly chopped
• 1 tablespoon kosher salt or sea salt
• 2 teaspoons ground black pepper
Tools: large roasting pans and a food processor
• Pre-heat the oven (s) to 425 degrees (218C). Get out two large roasting pans. I use a big stainless steel All Clad (like for roasting a turkey). If you don’t have roasting pans, use large heavy (or doubled) disposable aluminium pans.
• Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. Then, cut tomatoes into large chunks. Don’t cut the pieces too small. Big chunks are good. The smaller the pieces are the faster they will roast.
• Place tomatoes in the roasting pan; add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands.
• Place pans in the oven (s) and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry. Depending on your oven it should take 45-60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.
• Remove pan from oven, set on the stove top and allow to cool a few minutes until you can handle it. Carefully transfer the roast tomatoes into a food processor with a steel blade and pulse 5-6 times. You can also use an immersion blender (stick blender) in a deep pot or bowl to minimise splattering.
The sauce it ready to serve, or cool completely to refrigerate, freeze or process for canning.

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  1. Loving the first with wine. Gosh!!! Only the other day, my hub said that he's tired of eating rice all the time. This weekend I shall it and ok, need to add some chilies for the heat.

  2. Wonderful pizza marinara sauce with superb pictures. Love it!